Cargando…

The Seasonal Variation in Bioactive Compounds Content in Juice from Organic and Non-organic Tomatoes

A specific objective of this paper was to evaluate seasonal changes in bioactive compounds level (carotenoids and polyphenols) in juice prepared from organic and non-organic tomatoes in Poland. In the examined tomato juice, the content of dry matter, vitamin C, carotenoids as well as polyphenols (by...

Descripción completa

Detalles Bibliográficos
Autores principales:	Hallmann, Ewelina, Lipowski, Janusz, Marszałek, Krystian, Rembiałkowska, Ewa
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Springer US 2013
Materias:	Original Paper
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3659276/ https://www.ncbi.nlm.nih.gov/pubmed/23609833 http://dx.doi.org/10.1007/s11130-013-0352-2

Ejemplares similares

Bioactive Compounds, Sugars, and Sensory Attributes of Organic and Conventionally Produced Courgette (Cucurbita pepo)
por: Kopczyńska, Klaudia, et al.
Publicado: (2021)

Identification and Quantification of Bioactive Compounds in Organic and Conventional Edible Pansy Flowers (Viola × wittrockiana) and Their Antioxidant Activity
por: Kozicka, Michalina, et al.
Publicado: (2023)

Are Organic Certified Carrots Richer in Health-Promoting Phenolics and Carotenoids than the Conventionally Grown Ones?
por: Średnicka-Tober, Dominika, et al.
Publicado: (2022)

Application of Emerging Techniques in Reduction of the Sugar Content of Fruit Juice: Current Challenges and Future Perspectives
por: Cywińska-Antonik, Magdalena, et al.
Publicado: (2023)

The Profile of Selected Antioxidants in Two Courgette Varieties from Organic and Conventional Production
por: Kopczyńska, Klaudia, et al.
Publicado: (2020)

Profile of Selected Secondary Metabolites and Antioxidant Activity of Valerian and Lovage Grown in Organic and Low-Input Conventional System
por: Średnicka-Tober, Dominika, et al.
Publicado: (2022)

Quantitative and Qualitative Identification of Bioactive Compounds in Edible Flowers of Black and Bristly Locust and Their Antioxidant Activity
por: Hallmann, Ewelina
Publicado: (2020)

Phenolics and Carotenoid Contents in the Leaves of Different Organic and Conventional Raspberry (Rubus idaeus L.) Cultivars and Their In Vitro Activity
por: Ponder, Alicja, et al.
Publicado: (2019)

The Inhibitory Effects of Bioactive Compounds of Tomato Juice Binding to Hepatic HMGCR: In Vivo Study and Molecular Modelling
por: Navarro-González, Inmaculada, et al.
Publicado: (2014)

Biologically Active Compounds in Selected Organic and Conventionally Produced Dried Fruits
por: Średnicka-Tober, Dominika, et al.
Publicado: (2020)

Bioactivity of volatile organic compounds by Aureobasidium species against gray mold of tomato and table grape
por: Di Francesco, A., et al.
Publicado: (2020)

Effect of pretreatment on bioactive compounds in wild rocket juice
por: Radziejewska-Kubzdela, Elżbieta, et al.
Publicado: (2019)

Seasonal Variation of Bioactive Alkaloid Contents in Macleaya microcarpa (Maxim.) Fedde
por: Pěnčíková, Kristýna, et al.
Publicado: (2011)

Bioaccessibility of Betalains in Beetroot (Beta vulgaris L.) Juice under Different High-Pressure Techniques
por: Trych, Urszula, et al.
Publicado: (2022)

Effect of Vacuum Impregnation with Apple-Pear Juice on Content of Bioactive Compounds and Antioxidant Activity of Dried Chokeberry Fruit
por: Nawirska-Olszańska, Agnieszka, et al.
Publicado: (2020)

Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice
por: Kruszewski, Bartosz, et al.
Publicado: (2021)

Bioactive Compound Content and Cytotoxic Effect on Human Cancer Cells of Fresh and Processed Yellow Tomatoes
por: Raiola, Assunta, et al.
Publicado: (2015)

Bioactive Compounds and Total Sugar Contents of Different Open-Pollinated Beetroot Genotypes Grown Organically
por: Yasaminshirazi, Khadijeh, et al.
Publicado: (2020)

Polyphenols Content, Antioxidant Properties and Allergenic Potency of Organic and Conventional Blue Honeysuckle Berries
por: Ponder, Alicja, et al.
Publicado: (2022)

Bioaccessibility of Antioxidants in Blackcurrant Juice after Treatment Using Supercritical Carbon Dioxide
por: Trych, Urszula, et al.
Publicado: (2022)

Scurvy Treated with Tomato Juice
por: Lewis, John A., et al.
Publicado: (1942)

Biological Activity of Extracts from Differently Produced Blueberry Fruits in Inhibiting Proliferation and Inducing Apoptosis of HT-29 Cells
por: Kiernozek, Ewelina, et al.
Publicado: (2022)

Bioactivity and Bioaccessibility of Bioactive Compounds in Gastrointestinal Digestion of Tomato Bagasse Extracts
por: Coelho, Marta, et al.
Publicado: (2022)

Effect of the Production of Dried Fruits and Juice from Chokeberry (Aronia melanocarpa L.) on the Content and Antioxidative Activity of Bioactive Compounds
por: Oszmiański, Jan, et al.
Publicado: (2016)

Variation in the Bioactive Compound Content at Three Ripening Stages of Strawberry Fruit
por: Voća, Sandra, et al.
Publicado: (2014)

Response to organic cultivation of heirloom Capsicum peppers: Variation in the level of bioactive compounds and effect of ripening
por: Ribes-Moya, Ana M., et al.
Publicado: (2018)

Bioactivity of volatile organic compounds produced by Pseudomonas tolaasii
por: Lo Cantore, Pietro, et al.
Publicado: (2015)

Natural Bioactive Compounds in Organic and Conventional Fermented Food
por: Breza-Boruta, Barbara, et al.
Publicado: (2022)

Paulownia Organs as Interesting New Sources of Bioactive Compounds
por: Sławińska, Natalia, et al.
Publicado: (2023)

Organic Food Consumption and Perception among Polish Mothers of Children under 6 Years Old
por: Woś, Karolina, et al.
Publicado: (2022)

Human health implications of organic food and organic agriculture: a comprehensive review
por: Mie, Axel, et al.
Publicado: (2017)

Occurrence and Determination of Carotenoids and Polyphenols in Different Paprika Powders from Organic and Conventional Production
por: Ponder, Alicja, et al.
Publicado: (2021)

The Effect of Bioactive Compounds on In Vitro and In Vivo Antioxidant Activity of Different Berry Juices
por: Slatnar, Ana, et al.
Publicado: (2012)

Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage
por: Juarez-Enriquez, Edmundo, et al.
Publicado: (2016)

ASSOCIATIONS BETWEEN COGNITIVE FUNCTION AND BIOACTIVE FOOD COMPOUNDS IN 100% WATERMELON JUICE
por: Ellis, Amy, et al.
Publicado: (2019)

Effect of Adding Resistant Maltodextrin to Pasteurized Orange Juice on Bioactive Compounds and Their Bioaccessibility
por: Arilla, Elías, et al.
Publicado: (2021)

Juices and By-Products of Red-Fleshed Sweet Oranges: Assessment of Bioactive and Nutritional Compounds
por: Zacarías-Garcia, Jaime, et al.
Publicado: (2023)

Bioavailability of Bioactive Compounds from Reconstituted Grapefruit Juice as Affected by the Obtention Process
por: Camacho, María del Mar, et al.
Publicado: (2023)

Application of High-Pressure Homogenization for Apple Juice: An Assessment of Quality Attributes and Polyphenol Bioaccessibility
por: Marszałek, Krystian, et al.
Publicado: (2023)

Changes in Organic Acids, Phenolic Compounds, and Antioxidant Activities of Lemon Juice Fermented by Issatchenkia terricola
por: Liu, Biao, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_rkjg4o0uvvakttko9rlh4ja442